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Showing posts from December, 2020

Tell Us If You Like These 140 African Food Recipes.

Ghana Eba Meko and Canned Sardine Tomato Sauce

Easy African recipes by The African Gourmet. How to make Ghana Eba, Meko and Canned Sardine Tomato Sauce African recipe from scratch in your American kitchen.    Eba is made with cassava flour known as Garri in Ghana. Traditionally Eba is used as a side dish to soups and stews in Ghana and Nigeria. Cassava is known by various names, manioc, yucca, yuca, mandioca, and tapioca.  Nearly every person in Africa eats around 176 pounds or 80 kilograms of cassava per year especially the African countries of Ghana and Nigeria. Eba is eaten by out pulling small pieces and squeezing it lightly to form a ball with the dough to scoop sauce. Use Eba in place of your fork and spoon. Easy African food recipe made from scratch to cook in your American kitchen. Eba Made Easy Ingredients 1/2 cups garri 1 teaspoon sea salt 2 cups water Directions Add boiling water in a large bowl, add salt mix ingredients together well. Too much water and your Eba will be thin, too little wat

West Africa Ceebu Yapp Senegal Beef Stew

Senegal favorite food dish is Beef Stew named Ceebu Yapp, pronounced cheh-boo-yap, made with beef, beans, potatoes, onions, carrots, bell peppers and spices served with couscous. Where is Senegal? Senegal is the 88th largest country in the world on the coast of West Africa bordering the North Atlantic Ocean between Guinea-Bissau and Mauritania. Senegal is the westernmost country on the African continent. The Gambia is almost an enclave within the country. The French colonies of Senegal and French Sudan were merged in 1959 and granted independence in 1960 as the Mali Federation. The union broke up after only a few months. Senegal joined with The Gambia to form the nominal confederation of Senegambia in 1982. The envisaged integration of the two countries was never implemented, and the union was dissolved in 1989. Ceebu Yapp Senegal Beef Stew . Ingredients 2 pounds beef stew meat 3 cups canned kidney beans 2 large potatoes, diced 2 yellow onions, diced 2 b

Yedoro Stir Fried Ethiopian Chicken Dinner

Yedoro is an Ethiopian stir-fried chicken dinner recipe made with red onions, peppers in Ethiopian clarified butter called niter kibbeh, and rosemary. A tip about making the perfect stir-fry Yedoro, if you add too much liquids your wok will cool down too fast and your chicken will simmer and not fry, you need your chicken meat to fry.  To make a good stir-fry Yedoro you absolutely must have an extremely hot sauté pan or wok. Just keep in mind, chicken meat should never be served rare, it must be well cooked. Eat your Yedoro stir fried Ethiopian chicken with Injera bread, it's easy to make but first lets make the Yedoro using the simple recipe below. Yedoro Stir Fried Ethiopian Chicken Dinner Ingredients 1 pound chicken, diced in small pieces 2 red onions, diced 2 teaspoons sea salt 3 sprigs rosemary 20 ground hot peppers of your choice such as cayenne peppers, jalapenos, banana peppers or habanero peppers. Juice of one lemon 2 tablespoons Niter Kibbeh Directions Use an

Baking and Air Frying Unripe Green Plantains

You eat green plantains and cook the same as eating potatoes. Green and yellow plantains are the same, the yellow ones are ripe, and the green are unripe. Green plantains are eaten during weddings, funerals and other traditional ceremonies as well as every day breakfast, lunch and dinner recipes. Plantains are grown in more than 120 countries to make recipes such as beer, fufu, desserts, banana chips, tostones, cooked with water, meat, fish, palm oil, salt, spices and other tasty plantain recipes. Both the ripe yellow plantain and unripe green plantain are peeled and cooked in boiling water or sauces, this is the most common cooking and eating recipe and is common in most plantain growing countries in Africa. Unripe fried green plantain chips are life. When you see a green plantain think of recipes you would use a potato. Fried Nigerian Kpekere pronounced k-per-re are unripe green plantains sliced thin, fried in oil and sprinkled with salt served as a snack, think potato chips. 

The African Gourmet

In 2023, we mark 16 years of dedicated service in discovering, collecting, and sharing African history and heritage. Our mission is to promote a sense of pride and appreciation for this rich cultural legacy and important educational resource.

So, my adventurous friend, fasten your seatbelt and prepare for a wild and downright mind-blowing journey through Africa's 54 food nations. You're about to discover a whole new world of cultures, traditions, and practices that'll leave you craving more. Since 2007, The African Gourmet has highlighted Africa through its food and culture. Contact us

Chic African Culture

Indulge in our delectable food dishes that serve as a delightful and flavorful gateway to the rich diversity of the African continent.

Moroccan Pastilla Pie

Moroccan Pastilla Pie

If you're hesitant about trying African food, let me assure you that Moroccan Pastilla Pie offers a delightful culinary adventure. Moroccan Pastilla, or Bastilla or B'stilla, is a traditional Moroccan dish typically served as a special occasion or festive dish. It consists of layers of flaky pastry filled with a mixture of spiced meat, usually chicken or pigeon, along with almonds, eggs, and a hint of sweetness from ingredients like cinnamon and powdered sugar. Traditional Moroccan Pastilla recipes often include a layer of scrambled eggs. Feel free to add beaten eggs to the chicken and almond mixture during the cooking process if you prefer. The pastry is then baked until golden and crispy.

Moroccan Merguez Sausage

Moroccan Merguez Sausage

Merguez is a spicy North African sausage traditionally made from ground lamb or beef and flavored with spices such as paprika, cumin, garlic, and chili. It is often grilled or pan-fried and served with bread or Merguez is commonly used in dishes like tagines, couscous, and stews.